Dolmas (Stuffed Grape Leaves)

Ingredients

• •1 jar (16 oz) grape leaves in brine, drained and rinsed
• •1 cup long-grain white rice
• •1 medium onion, finely diced
• •2 tablespoons olive oil
• •1/4 cup fresh mint, chopped
• •1/4 cup fresh parsley, chopped
• •1/2 teaspoon ground allspice
• •1/2 teaspoon black pepper
• •1 teaspoon salt
• •1 3/4 cups vegetable broth
• •2 tablespoons lemon juice

Directions

1. 1Heat olive oil in a pot and sauté diced onion until softened, about 3 minutes. Add rice and stir for 1 minute.
2. 2Mix in chopped mint, parsley, allspice, pepper, and salt. Add 1 1/4 cups vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes until rice is partially cooked, then set aside to cool slightly.
3. 3Lay a grape leaf flat, vein side up. Place about 1 tablespoon of filling near the bottom, fold in the sides, and roll tightly toward the top.
4. 4Line the bottom of a pot with extra grape leaves. Arrange stuffed rolls seam-side down in rows.
5. 5Pour remaining 1/2 cup vegetable broth and lemon juice over the rolls. Place a plate on top to keep them from unrolling.
6. 6Cover the pot and bring to a boil, then reduce heat to low and simmer for 20 minutes until grape leaves are tender.
7. 7Remove from heat and let cool for 5 minutes. Serve warm or at room temperature with yogurt or lemon wedges.

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